DELICIOUS EGG SALAD FOR SANDWICHES
This is a wonderful-tasting egg salad sandwich that you will definitely devour. It's really good on rye.
Provided by wifeyluvs2cook
Categories Salad Egg Salad Recipes
Time 35m
Yield 4
Number Of Ingredients 6
Steps:
- Place egg in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
- Place the chopped eggs in a bowl, and stir in the mayonnaise, mustard and green onion. Season with salt, pepper and paprika. Stir and serve on your favorite bread or crackers.
Nutrition Facts : Calories 343.8 calories, Carbohydrate 2.3 g, Cholesterol 382.5 mg, Fat 31.9 g, Fiber 0.3 g, Protein 13 g, SaturatedFat 6.4 g, Sodium 350.6 mg, Sugar 1.2 g
THE BEST EGG SALAD
The Best Egg Salad is made with simple ingredients and is so creamy delicious! So easy to put together with the best flavor and is perfect on top of a sandwich! You will make this recipe again and again!
Provided by Alyssa Rivers
Categories Salad
Time 25m
Number Of Ingredients 7
Steps:
- Add the eggs to a saucepan and fill with cold water. Bring water to a boil and immediately remove from heat. Cover and let the eggs stand for 10-12 minutes. Take the eggs out of the water and let cool.
- Peel and chop the eggs and add them to a medium sized bowl. Add mayonnaise, dill, chives, Dijon mustard, salt and pepper. Mix well. Spread on bread or use with your favorite crackers.
THE WORLD'S BEST EGG SALAD (3 WAYS)
I love egg salad and recently discovered this recipe. Quite different from the ordinary with the addition of fried onions and/or bacon.
Provided by dojemi
Categories Lunch/Snacks
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Mash the hard-boiled eggs. Don't mash them too fine.
- If using onions, heat the oil in a skillet and add the onions. Sautee until they turn golden brown.
- Add the onions or bacon (or for the ultimate version, both!), mayonnaise, and salt to the chopped eggs and mix thoroughly.
- Taste and adjust the level of salt. If you like a creamier texture, add a little more mayonnaise.
- Serve in a bowl if using as a brunch spread. If serving as a lunch salad, surround a generous scoop with lettuce, tomato wedges, and sliced cucumbers.
- Enjoy!
Nutrition Facts : Calories 250.7, Fat 20.1, SaturatedFat 4.2, Cholesterol 426.8, Sodium 535.2, Carbohydrate 4.3, Sugar 1.7, Protein 12.7
THE BEST EGG SALAD
While we love a jazzed up version of egg salad, we always come back to this one for its simplicity, clean flavors and sheer nostalgia. This is the best version of a classic egg salad. It's bright with herbs and the mayonnaise-to-egg ratio is just right, making it perfectly mound-able on a sandwich or bowl of greens. If you are serving a crowd, the recipe is easily doubled, or you can just keep some extra in the fridge for whenever the craving strikes.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 2 cups
Number Of Ingredients 8
Steps:
- Cover the eggs with at least 2 inches of water in a medium saucepan and bring to a rolling boil. Remove from the heat, cover and let sit for 10 minutes. Transfer the eggs to a bowl of ice water to cool completely.
- Mix together the mayonnaise, celery, onions, parsley, mustard, lemon juice, 1/2 teaspoon salt and a few grinds of black pepper in a medium bowl. Peel and roughly chop the eggs, add to the mayonnaise mixture and toss gently to combine. Serve right away, or cover and refrigerate for up to 2 days.
SIMPLE HOMEMADE EGG SALAD SANDWICH
Simple, easy, and tastes great. Cook time is for the eggs. Great for lunches, picnics, cook outs, snacks, finger foods, etc.
Provided by Miss Tinkerbell
Categories Spreads
Time 15m
Yield 3 serving(s)
Number Of Ingredients 7
Steps:
- Finely chop boiled eggs.
- Mix in mayo 1 tablespoon at a time, so not to add too much.
- Mix in mustard, relish and pepper.
- Put egg salad mixture on bread (toasted is good as well), also good on rolls for finger foods.
- Top sandwich with lettuce.
- Enjoy!
Nutrition Facts : Calories 303.2, Fat 12.7, SaturatedFat 3.7, Cholesterol 373, Sodium 485.6, Carbohydrate 26.3, Fiber 4, Sugar 5.7, Protein 20.1
BEST-EVER EGG SALAD SANDWICHES
Categories Sandwich Egg Mustard Olive Sauté Picnic Kid-Friendly Mother's Day Back to School Lunch Mayonnaise Bacon Spring Bon Appétit Dairy Free Peanut Free Tree Nut Free Soy Free Small Plates
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Sauté bacon in heavy large skillet over medium heat until brown and crisp, about 8 minutes. Using slotted spoon, transfer bacon to paper towels to drain. Cut bacon slices crosswise in half.
- Combine chopped eggs, celery, and olives in bowl. Mix in 1/4 cup mayonnaise and mustard. Season with salt and pepper.
- Place toast slices on work surface; spread lightly with remaining mayonnaise. Divide egg salad among 6 toast slices. Place 4 bacon pieces, then 2 lettuce leaves atop egg salad on each. Cover with remaining toast slices, mayonnaise side down. Cut sandwiches diagonally in half.
EGG SALAD
This is the best egg salad recipe, and the only one you'll ever need!
Provided by April Woods
Categories Main Course
Time 5m
Number Of Ingredients 5
Steps:
- Mix everything together, and enjoy!
Nutrition Facts : Calories 148 kcal, ServingSize 1 serving
EGG SALAD SANDWICH
Steps:
- Place eggs in a single layer in a saucepan. Cover with water so that there is about 1 inch of water over the eggs. Bring to a boil, remove from heat, cover, and let stand for 12 minutes.
- Drain and rinse eggs under cold water for 1 minute.
- Once the outside of the eggs feel cool, crack egg shells and carefully peel under cold water.
- Roughly chop the eggs.
- In a large bowl, stir together the mayonnaise, mustard, celery, pickle relish, salt and pepper. Add the chopped egg and gently mix until combined.
- Store in an airtight container in the refrigerator for 4-5 days.
- Assemble sandwiches with egg salad and lettuce on croissants, bread or rolls of choice. Serve immediately.
Nutrition Facts : ServingSize 1 /6 of the egg salad (not including bread or rolls or choice), Calories 201 kcal, Carbohydrate 3 g, Protein 9 g, Fat 17 g, SaturatedFat 4 g, Cholesterol 251 mg, Sodium 408 mg, Fiber 1 g, Sugar 3 g
EGG SALAD SANDWICH
I love egg salad. It's great when you don't have a lot of ingredients on hand. You can scale this down and just use mustard, mayo, salt, and pepper if you prefer. To prepare more quickly, I boil the eggs the night before. It's a quick 5 or 10 minute lunch with a little advance preparation. I like this with a nice sourdough bread, but you decide. I like to eat this open-faced. Recipe courtesy of The Complete Idiot's Guide to Comfort Food.
Provided by AmyZoe
Categories Lunch/Snacks
Time 1h5m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Place eggs in small saucepan and cover with water.
- Bring to a boil over high heat for 5 minutes.
- Turn off heat and let eggs since in hot water for 20 minutes.
- Transfer to a bowl of ice water and chill for 10 minutes.
- Peel the cooled eggs, chop them (an egg slicer makes this easier), and place in a large bowl.
- Add the mayonnaise, mustard, celery, radishes, scallion, and capers.
- Stir well to combine, then season with salt and pepper.
- Divide egg salad evenly between 2 slices of bread.
- Top each with a second slice of bread, cut on the diagonal, and serve.
Nutrition Facts : Calories 402.9, Fat 21.4, SaturatedFat 5, Cholesterol 379.6, Sodium 837.9, Carbohydrate 35, Fiber 2.2, Sugar 5.1, Protein 17.4
BEST EGG SALAD
This egg salad recipe is bound to become one of your favorite lunches! Assemble it into sandwiches or serve it with crackers, pita or over a bed of spring greens.
Provided by Jeanine Donofrio
Categories Main Course
Time 35m
Number Of Ingredients 13
Steps:
- In a small bowl, whisk together the mayonnaise, olive oil, mustard, capers, lemon juice, garlic, turmeric, salt, and several grinds of black pepper.
- Mix in the eggs, then stir in the celery seed, dill, and chives. If desired, lightly mash the mixture if it's too chunky. Chill until ready to serve.
BEST-EVER EGG SALAD SANDWICHES
Plain old egg salad goes upscale with the addition of bacon, chopped olives and Dijon mustard. 8 minute cook time is for the bacon.
Provided by yooper
Categories Lunch/Snacks
Time 23m
Yield 6 sandwiches
Number Of Ingredients 8
Steps:
- Saute bacon in heavy large skillet over medium heat until brown and crisp, about 8 minutes.
- Using slotted spoon, transfer bacon to paper towels to drain.
- Cut bacon slices crosswise in half.
- Combine chopped eggs, celery, and olives in bowl.
- Mix in 1/4 cup mayonnaise and mustard.
- Season with salt and pepper.
- Place toast slices on work surface; spread lightly with remaining mayonnaise.
- Divide egg salad among 6 toast slices.
- Place 4 bacon pieces, then 2 lettuce leaves atop egg salad on each.
- Cover with remaining toast slices, mayonnaise side down.
- Cut sandwiches diagonally in half.
WORLD'S BEST EGG SALAD SANDWICH
An egg salad sandwich with new twist! Fresh tomatoes and baby spinach add beautiful color and great flavor.
Provided by shefali chitrang
Categories Salad Egg Salad Recipes
Time 15m
Yield 4
Number Of Ingredients 10
Steps:
- In a medium bowl, mash the hard-cooked eggs with a fork or pastry blender. Mix in mayonnaise, honey mustard, and jalapeno. Season with black pepper, garlic powder, and salt.
- Spread egg mixture on four of the bread slices. Layer with baby spinach leaves and tomato slices, and top with remaining slices of bread.
Nutrition Facts : Calories 380.2 calories, Carbohydrate 32.1 g, Cholesterol 376 mg, Fat 20.3 g, Fiber 3.4 g, Protein 18.9 g, SaturatedFat 4.8 g, Sodium 604.9 mg, Sugar 5.5 g
THE BEST EGG SALAD RECIPE
Perfectly cooked boiled eggs, homemade mayo, bright lemon juice, crunchy celery, and some fresh parsley make for a near-perfect egg salad.
Provided by J. Kenji López-Alt
Categories Salads Sandwiches Ingredient Salad
Time 5m
Yield 4
Number Of Ingredients 8
Steps:
- Combine eggs, mayonnaise, lemon juice, celery, scallions, and parsley in a medium bowl. Using your hands, squeeze eggs through your fingers, mixing contents of bowl until reduced to desired consistency; alternatively, smash and mix with a firm whisk. Season generously with salt and pepper. Serve as sandwiches with sliced radishes, lettuce, and bread, or as desired.
Nutrition Facts : Calories 215 kcal, Carbohydrate 2 g, Cholesterol 286 mg, Fiber 0 g, Protein 10 g, SaturatedFat 4 g, Sodium 272 mg, Sugar 1 g, Fat 18 g, ServingSize Serves 3 to 4, UnsaturatedFat 0 g
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